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Shredded Mexican Chicken (Café Rio inspired)

Prep Time:

5 minutes

Cook Time:

Crockpot 5-7 hours





About the Recipe


  • 5 lbs Chicken Breast – boneless skinless

  • 1 small bottle Zesty Italian Dressing

  • 1 tablespoon Chili Powder

  • 1 tablespoon cumin

  • 3 cloves garlic, minced


1.      Mix all ingredients together in a large crock pot. 

2.      Cook in crockpot on high for 5-7 hours. 

3.      Remove chicken and shred with fork. 

4.      Reserve a small amount of juice and pour over shredded chicken to keep moist. 

5.      Keep warm to serve.


This is best served on a tortilla or in a bowl with shredded cheddar cheese, black or pinto beans, lime rice, cut up red and green leaf lettuce, pico de gallo, guacamole, fresh cilantro, parmesan cheese, fresh lime slice, and tomatillo dressing.

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